One pan chicken enchilada skillet

Here’s another recipe from Chicago gut health coach Becca Sweetland, whose passion is to help her followers find balance with their gut and their everyday lives. This dish is low FODMAP approved and is packed full with taste in every bite! If you don’t have a skillet on hand, substitute with any large pan of your choice.

Pro Tip: buy a rotisserie chicken at the store and be sure to remove the skin before including it in the recipe.


  • 1 jar Siete Foods’ red enchilada sauce (Siete Foods is known to create Mexican-American grain-free products)

  • 2 tablespoons of garlic infused olive oil

  • 1 yellow squash, diced

  • 1 zucchini, diced

  • 1 poblano pepper, diced

  • 1 / 2 cup shredded goat cheese

  • 1 / 2 cup cilantro, roughly chopped

  • 1 / 2 cup green onion (green tops only)

  • 1 small avocado, sliced

  • 1 pound of pre-cooked shredded chicken

  • Sprinkle of paprika, chili powder & cumin (to taste)

  • Salt and pepper to taste

  • 4 corn tortillas cut into strips

  • Arugula for plating (optional)


  1. Heat your skillet with olive oil and combine zucchini, squash, and poblano peppers. Cook until zucchini and squash are tender.

  2. Add in the shredded chicken with 1 / 2 of the enchilada sauce. Stir until fully combined and let the mixture simmer for several minutes.

  3. Add the spices. Be sure to taste it to match your preference. Next add 1 / 2 of the shredded goat cheese, tortilla strips, and the rest of the enchilada sauce. Stir until fully combined. Place the lid and let it simmer for 10 minutes.

  4. Top with green onions, the rest of the goat cheese, and avocado slices. Serve on top of the arugula greens or by itself!